Studies on the effect of surfactant, blanching and osmotic pretreatments on the convective drying of potatoes

Journal of Food Process Engineering

Volumn 22, Issue 6, 1999, Pages 419-433

  McMinn, W A M ^a   Magee, T R A ^a  

^a QUEEN'S UNIVERSITY BELFAST   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

COMPOSITION EFFECTS; DEHYDRATION; DIFFUSION; DRYERS (EQUIPMENT); DRYING; FOOD PROCESSING; HEAT CONVECTION; IMPREGNATION; MASS TRANSFER; MOISTURE; OSMOSIS; SURFACE ACTIVE AGENTS;

BLANCHING; CONVECTIVE DRYING; LIQUID DIFFUSION THEORY;

FOOD PRODUCTS;

SOLANUM TUBEROSUM;

EID: 0033351019     PISSN: 01458876     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4530.1999.tb00497.x     Document Type: Article

References (22)

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